Malted food and process of producing the same



ROBERT WAHL, 0F EVANSTON, ILLINOIS.

MALTED FOOD AND PROCESS OF PRODUCING 'Jl SAME.

No Drawing.

T 0 all whom, it may concern Be it known that 1, ROBERT VVAHL, a citizenof the United States, residing at 830 Sheridan Road, Evanston, in thecounty of Cook and State of Illinois, have invented a new and usefulImprovement in Malted Foods and Processes of Producing the Same, ofwhich the following is a specification.

The object of my invention is to provide a food of the kind which isgenerally characterized in the trade by the name breakfast-food, by sotreating (the treatment involving maltlng and caramelizing) any suitablecereal, such as Wheat, corn, oats, rice, rye, barley and millet, nutsand fruit-stones, such as almonds, Brazil nuts, walnuts, peach andcherry stones, and seeds, such as cottonseed, beans (particularly thesoy bean) and peas,- as to render the food product highly palatable andto preserve in undestroyed strength the digestive enzymes (diastase andpeptase) formed in the malting procedure.

Malting of the grain, legumes, nuts, stones or seeds used for my purposeinvolves any usual or suitable steeping and germinating procedures. Inthe subsequent drying of the sprouted material, however, which may be ina kiln, compartment or drum, such temperature and moisture aremaintained as to substantially change the starch into maltose,malto-dextrines and dextrlnes, the heat employed being so regulated asto produce the desired degree of inversion of the starch content tosoluble carbohydrates (sugars and dextrines) and that of subsequentcaramelization of these carbohydrates. To this end, I heat the green orsprouted malt to a temperature of about,154 F'pwithin a period 6 to 12hours while supplying a limited amount of aeration to eifect partialdrying in that time. That temperature is continued until properconversion has been attained, whereupon it is raised to 180 212 F., orhigher, to effect desired carameliza tion. In this drying procedure,both the heat and air supply are regulated to achieve the desired degreeof starch and albumen inversion by the'action of the diastase andpeptase content of the material in the presence of moisture in thematter treated. The

greater the moisture content, when the tem-' Specification of Letterslatent. fi at t d Im 1,922 Application filed December 10, 1920. SerialNo. 429,758.

extent in respect to darkening of color and enhancement of flavor andtaste the greater the amount of moisture retained when the temperaturehas reached 150-154 F. The temperature may thereafter be further raised,even to 180-220 F., for augmenting ticated before grinding it. Theproduct thus obtained is reduced to edible form by the grinding; but Iprefer to extend the process in the following manner:

The resulting grist is mixed with water 1n quantity sufiicient to form adough, like bread or cake dough. This dough is then baked to impart adegree of caramelization for enhancing the taste and flavor over that ofthe meal prior to the baking.

The baked product, in agglomerated or caked form, ma be prepared for themarket 1n edible food orm by grinding, or it may, before being renderedtoo dry, be flaked or shredded by subjecting it to suitable flaking orshredding procedure such as is commonly agencies in the aleurone layer,such as diastase and also proteolytic enzymes, and lactic acid, thelatter effecting partial solution of the, phosphates which areabundantly contained in the bran.

The finished product should be'introduced into packages for the marketwhile warm to avoid absorption of moisture.

My food-product is superior in agreeable flavor and taste, due to thecaramelization in malted form; in ready digestibility owing to its readysolubility, and because of its retained nutrient constituents of thematter treated, such as inverted starch, albumen- ,fast-food, comprisingtreating kiln-dried baking the dried malt by degerminating and grindingit, adding a liquid to the ound product and kneading it into a dougdividing the dough into particles and bakin the particles to augmentcaramelization thereof.

2. The process of manufacturing a breakfast-food, comp-rising treatingkiln-dried malt by decorticating and degerminating it, grinding theresultant product, adding a liquid to the ground malt and kneading itinto a dough, dividing the dough into particles and baking the particlesto augment caramelization thereof.

3. The process of manufacturin a breakfast-food, comprising treatingiln-dried malt by degerminating and grinding it, adding a liquid to theground product and kneading it into a dough, dividing the dough intoparticles and subjecting the particles to a drying temperature below 135F., and

articles to augment caramelization thereof.

4. Ihe process of manufacturing a break-;

. dition.

it, into a. dough, dividing the dough into particles and subjecting theparticles to a dryin temperature below 135 F.,- and baking the driedparticles to augment caramelization thereof.

5. As a new article of manufacture, a breakfast-food comprisingdegerminated and ground kiln-dried malt in baked caramelaugmentedcondition.

6. As a new article of manufacture, a breakfast-food comprisingdecorticated, degerminated and ground kiln-dried malt in bakedcaramel-augmented condition.

7. As a new article of manufacture, a

breakfast-food comprising degerminated and ground kiln-dried malt inbaked caramel augmented condition and containing the malt enzymesinactive condition.

8. As a new article of manufacture, a" breakfast-food comprisingdecorticated, degerminated and ground kiln-dried malt in bakedcarameLaugmented condition and containing the malt enzymes in active conROBERT WAHL.

